This dish is Thanksgiving in a casserole. It’s one of our favorite casseroles. If I have cooked chicken in the freezer, I can make this really fast. Pair it up with baked sweet potatoes and cranberry sauce if you really want it to taste like Thanksgiving.
Chicken and Dressing Casserole
Ingredients
- 3 cups cooked chicken chopped
- 1 can cream of chicken soup
- 1 1/3 cups milk
- 1 box cornbread stuffing mix
- 3 Tbs. butter
- 1 can chicken broth
Instructions
- Put the chicken in the bottom of a baking dish (13×9 or nearly that size).
- In a large bowl, melt the butter in the microwave.
- Add the chicken broth and stir in the stuffing mix. Set aside.
- Mix the milk and cream soup together in a separate bowl.
- Pour the milk/soup mixture over the chicken.
- Top with the stuffing mix.
- Bake at 350 degrees for 45 minutes to one hour. I think it’s best baked uncovered, but my kids revolt if it gets too brown so I usually cover it for most of the time and then let it brown up near the end of cooking.
Nutrition
Serving: 6g
This sounds yummy! Thanks for stopping by my blog today. You homeschool? I was homeschooled from grade-school through graduation.
Looks yum-o! Can’t wait for your biscuit recipe 🙂
Cooked it over the weekend.
The husband loves dressing.
I forgot I don’t like it at all.
But he loved this (even ate the leftovers – which never happens).
I’m sure if I liked dressing I would have loved this too.
Thanks for sharing!
Here’s our recipe for the crockpot version… http://threeonfood.blogspot.com/2009/03/no1heres-favorite.html
Honestly, I never have time and usually resort to the oven version. Your recipe looks so much easier – love the idea of the stuffing mix! I’m definitely trying yours the next time we make this!!!
We do something very similar in the crock pot that is DE-LISH!
4-6 BS chicken breasts in the bottom of the slow cooker
layer with Swiss Cheese slices
Combine 1 can CoM soup (Chicken works too) with a box of Chicken flavored stuffing & a 1/2 can of water. Spread over top.
Sprinkle with Parmesan cheese. Cover & cook on HIGH for 4 hours.
*You can throw in a layer of fresh spinach after the Swiss if you want to get in some veggies!
I’ve made this a couple of times now. I love it. It definitely doesn’t photograph well though. 🙂
You’re right – it doesn’t photograph well. Thankfully, it tastes better than it looks. I need to update this photo though, because I think I can do a bit better now.
A restaurant in my hometown used to serve a turkey casserole that was delicious. I always wondered how they made it. I’ll bet this is pretty close. I’m going to try it. Thanks!
This was ridiculously good. I tested it while it had a few minutes left in the oven and I couldn’t stop eating it. The soup milk mix made such a nice creamy sauce. I made a sweet potato casserole to go with this and it was comfort food at it’s finest! Definitely will make it again! I love your website! The recipes I have tried have turned out great. I haven’t tried anything that I haven’t like. Keep it up!
I almost didn’t click on this link because my husband doesn’t like most kinds of dressings, but I do get away with marinating chicken in Italian and he doesn’t seem to mind (it’s not so vinegar-y) after baking. I can’t resist a casserole though, so I took a peek, it looks good and I plan to make it, but – where’s the dressing come in? Just curious. I think I’ll just call it chicken casserole when I serve it to my husband so as to not scare him off. 😉
Becky, it’s not salad dressing in this casserole, but stuffing. We call it dressing in Kentucky 🙂
Found this on pinterest during summer 2012. It is my first time making it tonight. Very excited. Thanks for sharing!
Elizabeth, I hope you like it. It’s one of our favorites!
6/22/2014 Made this dish tonight…it was good….very rich.
This is one of our favorite meals and we make it at least 2-3 per month.
Can I make this a few hours ahead and put it in the fridge till ready to bake?
Yes, Constance! This works fine – always nice when you can prepare ahead of time!
In the process of making it right now. Do you think adding broccoli would taste ok?
That sounds like it would be a great addition! You may want to add a little more milk or butter if you use a lot of broccoli, just to make sure there’s enough moisture for the dressing. Let us know how it turns out!!